Directions:

To make the vinaigrette, in a blender, combine the lime juice, agave nectar, chipotle chilies and adobo sauce, mustard and olive oil and puree until smooth. Season with salt and pepper. Set aside.

To make the fried tortilla strips, in a large sauté pan over medium-high heat, warm the vegetable oil. Add the tortilla strips and quickly toss them to prevent sticking. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the fried tortilla strips to a paper towel-lined plate and season with salt and pepper. Set aside.

In a large bowl, combine the lettuce, squash, black beans, cherry tomatoes and green onion. Drizzle with some of the vinaigrette, and season with salt and pepper. Toss to coat well, adding more vinaigrette to taste. Transfer to a platter. Top with the avocado, jicama, red onion and fried tortilla strips, and sprinkle with the cheese. Drizzle with a little more vinaigrette and serve immediately. Serves 4.